Prep Time: 15 minutes

Cook Time: 0 minutes

Ingredients

3 cups cucumber, grated

2 red pepper, grated

1 sweet onion, minced

1 tsp sea salt

1 tbsp mustard seed

1 tsp ground turmeric

1 tbsp fresh dill

¼ cup brine from Bubbies Dills pickles

filtered water

1 quart jar with lid

cheesecloth or nut mylk bag
 

Instructions:

Ensure your jar and lid are clean and dry.
In a large bowl, combine the cucumber, red pepper, onion, dill, turmeric, salt and mustard seed.
Once everything is combine, begin to add it to your jar, ensuring it’s packed in tight.
Pour the pickle brine into the jar, followed by filtered water. Fill until there’s only about 1 inch left from the rim of the jar.
To release any air bubble on the sides, use a butter knife and line the sides of the jar.
Cover the jar with a cheesecloth or nut mylk bag and secure it in place with an elastic band.
Leave out for 3-4 days, then refrigerate and enjoy!